Description
Elegant Baked Eggs Napoleon layered with spinach and toasted bread, finished with rich Hollandaise sauce — perfect for brunch or special occasions! 🍳🥬🍞
Ingredients
Scale
- 4 large eggs
- 4 slices of brioche or sourdough bread, toasted
- 2 cups fresh spinach, sautéed
- 1/4 cup grated Gruyère or Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Hollandaise Sauce:
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tbsp lemon juice
- Pinch of salt and cayenne
Instructions
- Preheat oven to 375°F (190°C). Grease 4 ramekins with butter.
- Place a slice of toasted bread at the bottom of each ramekin and layer sautéed spinach on top.
- Crack an egg over the spinach and sprinkle with cheese, salt, and pepper.
- Place ramekins in a baking dish and add hot water halfway up the sides.
- Bake 12–15 minutes until egg whites are set and yolks slightly runny.
- While baking, prepare Hollandaise: whisk egg yolks with lemon juice over low heat, slowly adding melted butter until thickened. Season with salt and cayenne.
- Remove baked eggs from oven and drizzle with Hollandaise sauce. Serve immediately.
Notes
💡 Tip: Use fresh herbs like chives or parsley for garnish. Perfect for elegant brunches or special holiday breakfasts.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast, Brunch, French Cuisine
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 250mg
Keywords: baked eggs napoleon, eggs florentine variation, brunch recipe, hollandaise sauce, elegant breakfast